Chez Pim's 15-minute tomato sauce

Love it.

www.chezpim.com/blogs/2008/09/fifteen-minutes.html

jerk seasoning

The very best jerk seasoning in the world is a wet marinade called Walkerswood, which is fairly easily available in many London stores including Tescos. If you can't get access to this, make your own. It's easy, and you will find your own style with trial and error. Here is a starter recipe to get you going.

Ingredients

1 onion, finely chopped
2 teaspoons fresh thyme leaves, finely chopped
2 teaspoons salt
1 teaspoon all spice
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon sugar
4 to 6 hot chilli peppers, finely chopped
2 teaspoon ground black pepper

Mix all ingredients together in a bowl. Add a little water to the mix to form a paste. Rub onto your chicken, pork or fish and marinate for up to 24 hours before cooking.

Marilyn's dips

Marilyn is an interesting woman, the PA for the Chairman of the London Ambulance Service. When you meet her first she appears incredibly sophisticated and urbane. However this polished veneer hides a wicked sense of humour, and a glass of wine or two usually unleashes an uproarious laugh worthy of a fishwife.

Here are some of her favourite things to have on the table as you drink.


Hoummus b'Tahini

Makes approx 3 cups Make sure you leave enough time to soak the chickpeas overnight – or use tinned, they are just as good.

1 1/2 cups chick peas, soaked overnight
2 tsp salt
approx 2 cloves garlic
3/4 cup tahini (white, slightly bitter sesame paste - obtained from food stores or delis and keeps indefinitely)
1/2 cup lemon juice
pinch cayenne and 2 tbs chopped parsley to garnish

Drain soaked chickpeas, place in pot, add 3 times their amount of water. Add 1 tsp salt and boil vigorously for about 10 minutes, turn heat down, cover saucepan and simmer about an hour until they are very soft. Drain liquor (keep liquor) and reserve.

Reserve a few whole cooked chick peas for garnish. Puree remainder. Crush garlic with remaining teaspoon salt, add to puree. Slowly beat in tahini and lemon juice alternately. Blend in little of the reserved cooking liquid to make mixture creamy consistency. Adjust salt and lemon.


Baba Ghannouj

1 large eggplant
1/4 cup lemon juice
4-5 tbs tahini
2 cloves garlic
1 1/2 tsp salt

Either roast eggplant in hot oven until soft and outside blackened (15-20 minutes) or hold onto stem and place over open grill turning until the skin is charred. Allow to cool.

Remove skin carefully, mash pulp thoroughly and slowly beat in lemon juice alternately with tahini.Crush garlic with salt and mix to a paste. Blend into eggplant mixture.

sunblush tomatoes from the oven

When I first came to visit Australia, I was staying with my sister. I had no money and no job, so I contributed to the household by going to the market, buying cheap seasonal vegetables and making homemade soup and other dishes. This was one of mymore successful experiments.

Method
Core and half the tomatoes, sprinkle on some chopped garlic, dried thyme, salt and pepper.

Put on a baking sheet and drizzle on some extra virgin olive oil.

Leave in the over after you have finished cooking twice or three times, or alternatively roast slowly at the lowest setting for about 16 hours.

When they are finished they will be about 25% of their raw size.

Store in the fridge in an airtight container.